Easy Loaded Baked Omelet Muffins
Step 1 Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray. Step 2 Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes. Step 3 Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups. Step 4 Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.
Bluberry-Lemon Riccota Pound Cake
Step 1 Gather all the ingredients. Step 2 Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Step 3 Beat 3/4 cup sugar and 5 tablespoons butter in a large bowl with an electric mixer on medium-high speed until creamy. Step 4 Beat in 3 eggs, one at a time, until fully incorporated. Step 5 Reduce the mixer speed to medium-low and beat in 3/4 cup ricotta, 2 tablespoons lemon zest, 2 tablespoons lemon juice and 1 teaspoon vanilla until just combined. Step 6 Sprinkle 1 1/2 cups flour on top, then evenly sprinkle 2 teaspoons baking powder and 1/2 teaspoon salt over the flour. With the mixer on low speed, beat until almost combined. Step 7 Add 2 cups blueberries and gently fold into the batter. Transfer to the prepared pan. Step 8 Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Step 9 Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely. Step 10 Clean the bowl, add 2 tablespoons confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Step 11 Brush the glaze on the cake.
Healthy Mexican Casserole
1. Preheat oven to 350 degrees F. Heat 1-2 Tbsp olive oil in skillet over medium-high heat. Cut chicken breasts into bite-sized pieces and cook in skillet until fully cooked (no longer pink in middle) about 5 minutes each side. While chicken is cooking, add all seasonings (chili powder, cumin, salt, pepper, cayenne) along with garlic, onion, and pepper. Cook for a few minutes, until onions and peppers are softened. 2. Prepare the brown rice or quinoa in a large pot by measuring 1 cup uncooked quinoa and combining with 2 cups of water. Bring to boil, then lower to a simmer and cover for about 12-15 minutes. Fluff quinoa with fork. 3. Add the chicken, pepper, and onion mixture to the large pot of quinoa. Drain and rinse the cans of black beans and fire-roasted dice tomatoes. Add to large pot with the spinach (or kale) and cook (on low) for about 2 minutes. Add the greek yogurt, 1/2 cup mozzarella cheese, and 1/4 cup cheddar cheese. Stir together until well-combined and pour into a casserole dish (sprayed with non-stick cooking spray). 4. Sprinkle the remaining cheese (1/4 cup cheddar, 1/4 cup mozzarella) on top of casserole and bake for 15-20 minutes. Cheese should be slightly brown on top. Remove from oven and let cool several minutes before serving. Serves 8-10.
